Molokhiya Stew

This warm and lovely stew combined with citrus and garlic flavors is perfect for a chilly day indoors! It can be served with a rice or eaten as a soup with pita bread dipped in it! This plant is popular in Middle Eastern countries and is quite similar to cooked spinach. However it's distinct flavors separate it from other greens, and it is one of my favorite stews to eat!

I love separating the molokhiya from the rest of the dish because it allows me to eat it with or without the chicken and rice if I choose!

The unique and earthy flavors of this dish remind me of back home in Palestine.

If you are Palestinian, you either love or absolutely hate this dish! When I was much younger, this wasn't necessarily my favorite dish. However, after years of avoiding this dish I decided to give it a try myself. I took the time to perfect this recipe so that I could finally enjoy its beautiful flavors.

Molokhiya, also known as Jews Mallow, is a spinach-like vegetable that is dried and chopped finely. Once cooked with all of the ingredients as a stew, it begins to have a texture that not many are fond of. However, I have learned some tricks to get that perfect consistency that will have you craving another bowl!

Many people cook the meat, whether it be chicken or beef, in the stew itself. But I learned that it only takes away from the organic taste of the molokhiya so I chose to cook it on the side. So even though molokhiya might not have been your favorite meal in the past, try this recipe and hopefully you'll learn to love it! Plus, what's cooking if you're not willing to take a risk!

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Prep Time: 10 minutes Serves: 4 People

Cook Time: 30 minutes

Total Time: 40 minutes

INGREDIENTS

• 1 Onion, diced

• 1 Tbsp cooking oil

• 1 Frozen Package molokhiya

• 1/2 Cup Fresh molokhiya, (this is optional if you happen to own some)

• 1 tsp Salt

• 1 tsp Black pepper

• 1 tsp All spice

• 3 Cloves of garlic, minced

• 1 Tomato, sliced

INSTRUCTIONS

1. Place a large pot on the stove on medium heat.

2. Heat the cooking oil with the diced onion for about 5 minutes, until transparent.

3. Add the frozen pack of molokhiya into the pot and allow it to melt (about 10 minutes), stirring occasionally so it doesn't stick to the bottom of the pot.

4. Once the frozen molokhiya is fully thawed out, add the fresh molokhiya if you have it (this is one of the ways I reduce the 'slimey' texture)

5. Next add enough water to create a slightly thick soup-like consistency (I added about 2-3 cups to the pot).

6. Reduce the heat to medium-low.

7. Stir the molokhiya with the water until it becomes thick (you can always add more water if the mixture seems to thick. It is up to your liking)

8. Add the salt, pepper, allspice, and minced garlic.

9. Taste the dish to see if it needs any more of the spices

10. Once the taste is how you like it, add the tomatoes (this should reduce the slimey texture significantly!).

11. Serve with white rice, pita bread, or eat it alone!

12. Enjoy!

TIP: Serve the molokhiya with fresh lemons and squeeze the juice into the stew. The citrus and earthy flavors are an incredible combination!